BITTERSWEET CHOCOLATE TRUFFLES
Provided by Warren Brown
Categories dessert
Time 1h55m
Yield approximately 5 1/2 dozen truffles
Number Of Ingredients 5
Steps:
- Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
- Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
- Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
- Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.
BITTERSWEET CHOCOLATE-CASSIS TRUFFLES
Indulge yourself! These easy truffles feature a hint of Crème de Cassis liqueur (my favorite). Hint: Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream. If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and stir until melted.
Provided by Brenda.
Categories Candy
Time 3h30m
Yield 30 Truffles
Number Of Ingredients 4
Steps:
- Place the chocolate in a medium-size heatproof bowl.
- Bring the cream just to a boil in a small saucepan. As soon as it begins to boil, pour it through a FINE strainer and into the bowl with the chocolate.
- Whisk the cream and chocolate together until the chocolate is completely melted. Whisk in the Crème de Cassis.
- Cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day.
- Scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. (I just used the small scoop and did not roll in my hands) Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart.
- Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling.
- If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.
- Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated.
- Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.
- *Another idea would be to roll the truffles in a finely powdered nut mixture.
- If you'd like to make your own Creme de Cassis, try Recipe #183432.
Nutrition Facts : Calories 17, Fat 1.7, SaturatedFat 1, Cholesterol 5.4, Sodium 1.8, Carbohydrate 0.9, Fiber 0.5, Protein 0.4
BITTERSWEET-CHOCOLATE TRUFFLES
Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine. It will end up on the table in whatever vessel you chill it in, which could be a pie plate or a decorative platter-it's your house!
Provided by Jody Williams
Categories Bon Appétit Dessert Chocolate Dark Chocolate Milk/Cream Grappa Christmas New Year's Eve
Yield Makes about 24
Number Of Ingredients 6
Steps:
- Place chocolate in a medium heatproof bowl. Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat. As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate. Let sit 3 minutes to let chocolate melt. Whisk (or blend with an immersion blender if you have one) until emulsified and smooth. Scrape into a shallow bowl or pie plate. Let ganache cool; cover and chill until firm, at least 2 hours.
- Place cocoa in a medium bowl; set out on table with ganache and some spoons so guests can drag spoons across chocolate to make curls and toss in cocoa. Serve with clementines and amaro.
- Do Ahead
- Ganache can be made 3 days ahead. Keep chilled.
BITTERSWEET TRUFFLES
These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 24
Number Of Ingredients 3
Steps:
- Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
- Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
- With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.
Nutrition Facts : Calories 65 g, Fat 5 g, Protein 1 g
BITTERSWEET CHOCOLATE TRUFFLES
A touch of coffee intensifies the chocolate flavor of these easy, rich truffles. After shaping into balls, they're rolled in cocoa powder or coconut.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h15m
Yield Makes 2 doz. or 24 servings, one truffle each.
Number Of Ingredients 8
Steps:
- Add coffee granules to cream in large microwaveable bowl; stir until coffee is completely dissolved. Add butter and sugar; mix well.
- Microwave on HIGH 3 min. or until mixture comes to full boil, stirring every 1-1/2 min. Add chocolate and vanilla; stir until chocolate is completely melted.
- Refrigerate 2 hours or until firm enough to handle. Shape into 24 balls, each about 1 inch in diameter. Roll in cocoa and/or coconut.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
BITTERSWEET CHOCOLATE TRUFFLES
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.
Provided by Aunt Cookie
Categories Candy
Time 35m
Yield 3 lbs
Number Of Ingredients 7
Steps:
- Heat milk, cream, butter, invert sugar and vanilla to a simmer.
- Pour over chocolate, stir to incorporate and let cool until mixture can be piped.
- Pipe with plain tip on to sheet pan covered with parchment.
- Cool.
- Roll/toss in cocoa powder.
Nutrition Facts : Calories 863.4, Fat 93.9, SaturatedFat 59, Cholesterol 291.5, Sodium 69.3, Carbohydrate 5.1, Sugar 0.1, Protein 4.2
BITTERSWEET CHOCOLATE TRUFFLES ROYALE
It's hard to believe that these elegant chocolate truffles are made with just three ingredients. Even harder to believe: how simple they are to make.
Provided by My Food and Family
Categories Chocolate Recipes
Time 3h20m
Yield 2 dozen truffles or 12 servings, 2 truffles each
Number Of Ingredients 3
Steps:
- Chop 6 oz. of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate and butter; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.
- Use teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet. Freeze 20 min.
- Chop remaining 6 oz. chocolate; place in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is partially melted; stir until chocolate is completely melted. Carefully dip each ball in chocolate, then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 min. or until firm.
Nutrition Facts : Calories 160, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 9 g, Protein 2 g
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